Al Dolsot Bibimbap (Skillet Rice Bowl)

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Al dolsot bibimbap is a sizzling hot rice bowl tossed with kimchi, fish roe, seasoned vegetables, and a spicy sauce. You also make a refreshing soup that pairs perfectly with this dish!

Al Dolsot Bibimbap

Bibimbap means mixed (bibim, 비빔) rice (bap, 밥) in Korean. Al dolsot bibimbap (알 돌솥 비빔밥) is a version of Korean bibimbap with fish roe or eggs (al, 알) that is served in a hot stone bowl (dolsot, 돌솥).

Al Dolsot Bibimbap Ingredients

Traditionally, al dolsot bibimbap consists of some rice, tobiko (flying fish roe), pickled radish, kimchi, roasted seaweed, and radish sprouts. My al dolsot bibimbap is different, but it was prepared this way at one of my favorite spots back in Korea. The toppings in my version are more reflective of what you would find in a classic bibimbap recipe. In addition to kimchi and fish roe, I add carrots, soybean sprouts, cucumber, spinach, and shiitake mushrooms.

The tobiko is nice since it adds texture and extra umami to the bibimbap. The kimchi and cucumber toppings also add some nice crunch.

If you want to add some protein, you could add a sunny side up egg. You could also mix in some chopped bulgogi.

Al Dolsot Bibimbap
Al Dolsot Bibimbap

Stone Bowl vs Cast Iron Skillet

Instead of a stone bowl (dolsot돌솥), I use my 8″ cast iron skillet. I find it works equally as well due to its high heat retention. Simply heat the skillet over medium heat, and then add the sesame oil and bibimbap components. It will still be sizzling hot once you remove it from the heat. You’ll still be able to get that crispy, flavorful rice layer at the bottom of the sizzling cast iron skillet.

If you don’t have cast iron skillet, you can always use a regular skillet. You will just have to mix the bibimbap over heat and let it continue to cook for a bit longer to make sure you get the crispy bottom layer.

Kongnamul Guk (bean sprout soup)

Soybean Sprout Soup

As part of the soy bean sprouts topping prep, you also make a savory and refreshing soybean sprout soup (kongnamul guk, 콩나물 국). This soup pairs very well with bibimbap. The high vitamin C and asparagine content from the soybeans sprouts also makes this soup nutritious.


Kongnamul Guk (bean sprout soup) (mise en place)
Al Dolsot Bibimbap (bean sprouts, mise en place)

Al Dolsot Bibimbap (spinach, mise en place)
Al Dolsot Bibimbap (carrots, mise en place)

Al Dolsot Bibimbap (cucumber, mise en place)
Al Dolsot Bibimbap (shiitake mushrooms, mise en place)
Al Dolsot Bibimbap (kimchi, tobiko, mise en place)

Al Dolsot Bibimbap (sauce, mise en place)


If you make this Al Dolsot Bibimbap I would love to hear your thoughts. Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!

Al Dolsot Bibimbap (Kimchi and Fish Roe Korean Stone Pot Rice Bowl)

This rice bowl is mixed with kimchi, fish roe, and assorted vegetables in a spicy, sweet and savory sauce over a sizzling hot cast iron skillet.
Prep Time30 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Korean
Keyword: Kimchi, Seafood
Servings: 3


Bibimbap Sauce

  • 2 tbsp gochujang
  • 1 tbsp toasted sesame oil
  • ½ tsp rice vinegar
  • 1 tbsp coconut sugar
  • 1 tbsp water


  • 1 cup kimchi, chopped
  • 1 ½ tbsp tobiko


  • 4 kirby cucumbers, sliced crosswise
  • ½ tsp garlic, crushed
  • ½ tsp toasted sesame oil
  • ¼ tsp salt

Soy Bean Sprouts

  • 300 g soybean sprouts, cleaned
  • 5 cups water
  • 1 dashi pack
  • 1 tsp salt, divided
  • ½ tsp garlic, crushed
  • ½ tsp toasted sesame oil

Baby Spinach

  • 16 oz baby spinach
  • 1 ½ tsp sesame oil
  • ½ tsp garlic, crushed
  • 1 tsp soy sauce
  • salt or TT


  • 180 g carrots, julienned (about one carrot)
  • 1 tbsp sunflower seed oil
  • tsp salt

Shiitake Mushrooms

  • 55 g shiitake mushrooms, sliced
  • 1 tsp toasted sesame oil
  • 3 cup rice



  • Coat with salt and let it sit for 15 minutes. (You can start prepping the soybean sprouts during this time)
  • Squeeze out some of the water from the cucumber.
  • Heat the oil on the same skillet over medium heat.
  • Add the crushed garlic and sauté with the cucumber for about 1 minute.
  • Stir in the toasted sesame oil and set aside.

Soybean Sprouts

  • Rinse the bean sprouts and add them to a pot with the water and dashi pack. Bring it to a boil and let it cook covered for 10 minutes over medium high heat.
  • Set aside about ⅔ of the bean sprouts in a separate bowl to use for the bibimbap topping. Remove the dashi pack, and add ½ tsp salt to the soup with the remaining bean sprouts. Set the soup aside to serve with the bibimbap later.
  • Add ½ tsp of salt, crushed garlic, and toasted sesame oil to the bowl with the bean sprouts, mix well, and set aside.

Baby Spinach

  • Blanch the spinach for 30 seconds, drain and let it cool.
  • Squeeze out some of the water.
  • Add the sesame oil, crushed garlic, soy sauce, and salt. Mix well and set aside.


  • Heat the oil on a skillet over medium heat.
  • Saute the carrots for about 4 minutes.
  • Stir in the salt and set aside.

Shiitake Mushrooms

  • Heat the oil on the same skillet over medium heat.
  • Saute the shiitake mushrooms for about 3 minutes and set aside.

Assembly (one serving)

  • Heat the cast iron on medium heat.
  • Add 1 tbsp sesame oil over the pan and 1 cup of cooked rice.
  • Carefully add the bibimbap toppings (about ⅓ cup each, ½ tbsp tobiko) and some of the bibimbap sauce, and mix well.
  • Let it cook for another 5 minutes on medium low heat. The rice will start making a crackling sound as it cooks.
  • Remove from heat and serve immediately.

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